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Author Notes: I was terrified of swordfish when I was a little girl, I'd never really seen one but I was sure that they lived in the East River and could saw through the Midtown Tunnel, so they could poke us with their swords. I had a very active imagination as a child. On a more culinary note I have been obsessed with my NoCal cookbooks, (it happens every summer), I've looked through Jeremiah Towers Cooks and Platter of figs about 50 times...and there's a recipe in Platter of Figs for this wonderful Yellow Dinner...which brought my mind to Indian spiced fish, which then traveled over the half jar of tandoori paste I have in my fridge...and so on. So I've have been mulling over this recipe for a few days, and then much to my dismay they made some thing similar on Next Food Network Star. -pouty face- anyway I love tacos, I love tandoori spices and meaty swordfish is perfect perfect for this! I have two sauces, a fresh yellow tomato/peach "chutney" and a spicy green yogurt. - Aliwaks - Aliwaks

Yoghurt Sauce:
Blend the cup of yoghurt, cilantro, mint, garlic & serrano together till smooth & green, season to taste with lime/lemon, salt & pepper, if you want more heat, add another serrano or a hottter pepper, if you want less heat, use less pepper or omit entirely

Whisk together Tandoori paste, (1/2 cup) yogurt, grated ginger

Cut fish into large 2 -3” chunks
Marinate sword fish an hour or two or up to 1 day

Wipe off excess marinade, give a sprinkle of salt and a grind of pepper

Skewer about 4 chunks per skewer, you should have 8 Skewers, 2 per person
Grill on high heat 5 mins on 1 side ..3-4 on the other

Assembly:
Grill flour tortillas, the brush with butter
Place a few swordfish chunks inside
Add a good spoonful of “chutney”
Drizzle with yoghurt sauce
And sprinkle on cucumbers, red onion, radishes, bit of cabbage & fresh herbs, more hot peppers if that's your thing
Add a squeeze of lemon

Would be great with Fresh Melon or Mango Margaritas, maybe some coconut basmati rice or grilled sweet potato wedges brushed with lime juice & garam masala...wine wise I had this really lush juicy Albarino , CANA was the name it was really full of fruit, bursting with fruit actually, on that note a Trebianno would work too.